Artichoke Leek Quiche

Artichoke Leek Quiche

I make a really awesome Artichoke Leek Lasagna. However, last night, I wasn't in the mood for pasta, but was still in the mood for the Artichoke Leek portion of that meal. So I decided to make a quiche. The best thing about Quiche is that you can get super creative with the ingredients. A few I like to do:

Heirloom Tomato, Basil, Mozzarella

Ham, Swiss Cheese and Caramelized Onions

Broccoli and Cheddar Cheese

Spinach, Onion, Cheddar and Gruyere

Chorizo, Onions and Manchego

This is a great dish to serve at breakfast, brunch, lunch, or like I did, for dinner! So easy to make, and can serve a lot of people.

Artichoke Leek Quiche

Artichokes, Leeks, Ricotta Cheese and Parmesan Cheese make up this delicious tart.

In a medium saute pan, heat up about 1 teaspoon of Canola Oil. Add in your leeks and cook for about 5-8 minutes. Add in your artichoke hearts and cook another 3 minutes. Add in the minced garlic and a pinch of salt and cook 2 more minutes. Remove from heat and let cool.

Spray a 9" pie dish with cooking spray. Lay down your pie crust. Pour in your mixture from step 2. Bake in the oven for an hour (or until the center of the pie is cooked through). Let cool a little before serving.

**Note: When using Ricotta Cheese in a Quiche, I buy the fat free version (not for the health benefits) but because I find it has less moisture than regular Ricotta. The absence of all that water is a less runny Quiche with a nicer texture.

About The Author

Founder and Head Chef for Urban Cookery. Sara has a profound passion for all things culinary which is on full display throughout these pages. She leverages her extensive background in photography and food to craft interesting recipes and entertaining publications.